Gluten-Free Baked Oatmeal (Dairy-Free with Vegan Option)
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Looking for an easy, healthy breakfast that you can make ahead? This gluten-free baked oatmeal is soft, lightly sweet, and incredibly satisfying. It’s naturally dairy-free and can easily be made vegan or with eggs depending on what you prefer.
Unlike traditional oatmeal, this version bakes up into a tender, sliceable dish—almost like an oatmeal cake—making it perfect for busy mornings, meal prep, or even a wholesome snack.
Whether you’re feeding a family or just want something nourishing ready to go, this baked oatmeal is a simple recipe you’ll come back to again and again.
Breakfast is a tough meal of the day for families on the go who are trying to be healthy. It's easy to lean on convenience foods so that everyone can grab something fast when they're headed out the door, and that can mean some not so good decisions, you know?
My Childhood Unhealthy Breakfasts
When I was little, we had a lot of those “not so good for you” type breakfasts.
Some of the breakfast “foods” that I remember us having were:
- Thomas' English Muffins
- Thomas' Corn Toast-R-Cakes
- Homemade Cinnamon Toast (made with margarine and white bread and granulated white sugar—yikes!)
- Ka-Boom Cereal (my sister's favorite)
- Cinnamon Toast Crunch
- Life Cereal
- Cream of Wheat
Yikes.
Now that I've woken up to how important it is to have real food, things have changed.
A Healthier Breakfast Option
Breakfast can be one of the hardest meals to get right—especially when life is busy. It’s easy to fall back on convenience foods that don’t keep you full or energized for long.
That’s one of the reasons I love this baked oatmeal. It’s made with simple, whole-food ingredients and keeps well, so you can make it ahead and have a nourishing option ready whenever you need it.
We’ve even been known to enjoy less “traditional” breakfasts around here (like chia pudding or even leftovers or healthy fudge), but this recipe is a great middle ground—it feels familiar, comforting, and just a little special.
Why This Baked Oatmeal Is So Good
This recipe has a slightly unique twist that makes it stand out.
Instead of baking the oats right away, you can soak them first. This does two things:
- Improves digestibility
- Creates a softer, more cake-like texture
If you soak the oats longer (even up to 24 hours), the result is surprisingly light and fluffy—almost like a true oatmeal cake.
If you skip soaking, the texture will be more like classic baked oatmeal: a little denser and more hearty.
Both versions are delicious—it just depends on what you’re in the mood for.
The Origin of this Cake
Our Baked Oatmeal Cake obsession all started when our dear friend, Beckie, shared some baked oatmeal with us at her home one night after a homeschooling family gathering. I'd heard of baked oatmeal, but had never made it nor tried it.
Well, my kids gobbled it up, and when gobbling like that happens, I go on a mission. This time on a quest for the best Baked Oatmeal recipe that I could find.
I came home with Beckie's recipe in hand and poked around on the internet a bit. I found a few recipes that intrigued me and made a combination of Becky's and another one that looked great.
The resulting success story is what you see pictured above.
A Kitchen Mistake Gone Right
The funny thing about this recipe is it basically became a “cake” by mistake.
I knew it was important to soak grains (especially oats) so when I set out to try out my version of the cake, I set the oats out to soak overnight.
The next day ended up being a flurry of too many things to do and so I didn't get around to baking the cake until about 24 hours later. The result? A delicious not-too-sweet-at-all cake that is so light, you won't believe that it is made from whole rolled oats.
In fact, when I took the 24-hour-soaked version over to Beckie's house for her to try, she said, “You added flour to this, didn't you?”
Nope—the oats just turned out that way. See how much soaking your grains can change the grains themselves?
Side note–for another “mistake turned family favorite, see my post on Chaat Masala.)
So you can make this recipe just like a regular baked oatmeal by not soaking, or soak for 24 hours for the oatmeal cake-ish version, or soak overnight only for a dense baked oatmeal bottom and a cake-like top.
Either way it's baked oatmeal yumminess.
The photos in this post are of the “soaked for 24 hour” option.
Don't know about soaking grains? I never had heard of this until a few years ago and I didn't really understand. The basic reason is that grains (and especially oats) contain phytic acid and other anti-nutrients that make digestion difficult. You can read more about this in my post on how and why to soak grains.
We like this recipe both ways, but I personally think the cake version is a bit nicer.
If you try it both ways, I would love to hear what you think!
Either way, this cake tastes special—especially topped with whipped cream, coconut whipped cream, or yogurt–and lots of fruit.
Won't the Cake Spoil If It's Left Out Overnight?
I get this question often.
The answer is no, it won't, if you are using an acidic medium (like cultured milk, whey, or apple cider vinegar or lemon juice).
If you are using regular dairy, then you MUST use an acidic medium to prevent spoilage. If you are not using dairy, you should be able to soak the mixture on the counter overnight with no problem.
Recipe Notes
- Topping Options: I make this regularly with walnuts and dehydrated dried apples, but bananas and walnuts, fresh apples and pecans are other great options. Anything goes. For the cake in these photos we used berries and walnuts. We even once just blended shredded coconut (about 1/3 cup) into the batter and sprinkled both cinnamon sugar and extra coconut on top. Mmmmm…..
- Milk Options: Use any type of milk you prefer. I recommend healthy raw milk if you use dairy. Otherwise, any non-dairy alternative will work great like Almond Milk, Coconut Milk, or Rice Milk, etcetera.
- Bake In Bulk: As with any tried and true recipe, I recommend baking in bulk to save time and money. I typically mix up and soak 4 batches of this cake at time. Make a bunch and freeze for on-the-go breakfasts or snacks anytime you need them.
- Gluten-free Oats: If necessary, use gluten-free oats. Here is a great brand. I've heard that the GF Harvest Company's oats are very reliably gluten-free and they test for glyphosate too.
- Oil / Fat Options: You can use any other healthy fat for the coconut oil, or use applesauce for a fat-free option.
- Sweetener Options: Although xylitol is a good candida-friendly sweetener, organic erythritol is as well. Or sub a liquid sweetener using my guidelines in Substituting Sweeteners. You can use an additional 1/3 cup of a healthy granulated sweetener instead of stevia. If using stevia, here is a great brand of stevia scoops.
- Egg Alternatives: This is the egg substitute we used for years. See my Powdered Egg Substitute for a homemade option. This cake turns out great with either option.
- Baking Powder Option: If you would like to make your own baking powder, or need a corn-free or grain-free option, see this Grain-free Baking Powder.
- Cinnamon Sugar Substitute: See this Healthier Cinnamon Sugar for a homemade cinnamon sugar alternative.
- Soaking Notes – typically an acid medium is recommended for soaking grains, but there are mixed thoughts on this. You may add the apple cider vinegar or lemon juice to the oats before soaking if you like, but you will end up with a slightly acidic taste.
Other Healthy Baked Goods to Try:
If you're a fan of whole-grain baking, here are some other recipes to try:
- Whole-Grain Doughnuts
- Pumpkin Snickerdoodles
- Super Quick Whole Grain Biscuits
- Soft Pumpkin Cookies
- Frosted Chocolate Mint Cookies
- 3 Ingredient Buckwheat Crepes
Gluten-free Baked Oatmeal
Ingredients
- 4 cups rolled oats
- 4 cups coconut milk (see Recipe Notes for alternatives)
- 6 tablespoons coconut oil (melted)
- 1/3 cup coconut sugar (or other sweetener as desired)
- 3/32 teaspoon stevia extract (or other sweetener as desired–see Recipe Notes)
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4 teaspoons vanilla extract
- 2 egg equivalents (I use this Egg Replacer Powder – you can also use eggs if you like)
- 1 cup nuts (optional)
- 1 cup fresh or dried fruit (optional)
- 1/4 cup apple cider vinegar (or lemon juice; optional for soaking)
- cinnamon "sugar" (optional – for topping–see my post on Healthier Cinnamon "Sugar")
Instructions
- Mix oats, milk, and sweetener(s) in a large bowl. Combine well.
- If soaking to remove phytates, add acid medium (apple cider vinegar or lemon juice).
- Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature. Make sure to read the instructions about How to Soak Grains.
- Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
- Mix well.
- If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8×8 square baking dish.
- Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
- Top with the remaining nuts and/or fruit if desired.
- Top with cinnamon sugar if desired.
- Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
- Serve either warm, with additional cinnamon sugar, nuts, fruit and milk, whipped cream or yogurt. Alternatively, eat at room temperature like a regular cake.
- Store in the refrigerator in a closed container or freeze for a longer shelf life.
Notes
- Topping Options: Use any combination of fruit and nuts. Try berries and walnuts, apples and pecans, or banana and coconut.
- Milk Options: Any dairy or non-dairy milk works. Almond, coconut, and rice milk are great choices.
- Sweetener Options: Use your preferred sweetener. For stevia, adjust carefully. You can also use honey, maple syrup, or a granulated sweetener.
- Egg Options: Works with eggs or egg replacers. See post for tested options.
- Make Ahead: Prepare and soak overnight, then bake in the morning. You can also freeze baked portions.
- Soaking Tip: Soaking improves texture and digestibility. For best results, soak 12–24 hours.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I'd love to hear how you like this Baked Oatmeal Cake once you've tried it!
hi! I am a bad planner and as I added oats to my milk, I realized I was short about 3/4 c. so I subbed steel cut oats… do you think I will need more liquid?
Looks like you might want to add a bit more. For the portion you subbed add in a proportionate amt equal to 50% more of what you should have :).
thanks for your quick and helpful response!
I enjoy your blog very much. I’ve been following it for quite awhile. I’ve really enjoyed your oatmeal recipes.
I made this yesterday: I soaked the oats in milk and stevia leaf powder starting Sunday morning, and yesterday morning I added the other ingredients and baked it up. I was surprised with it actually pulled away from the edges of the baking pan just like a cake does when it’s done. Awesome! I keep getting a distinct buttery flavor, and there is no butter in this. I even used applesauce in place of the oil. Super good – thanks for the recipe!
Yea!!! Thanks for sharing!
Thank you for this recipe. I am
Going to make it and Inlook forward to using maple syrup as sweetener. I REALLY appreciate your time in sharing the sweetener substitutes. Invaluable – up to including turning the oven down a bit when using maple syrup!
Have you ever added chia seeds? Just curious. Thanks again!
I haven’t. I think it would be a nice addition :). Did you see my chia pudding recipes?
I love baked oatmeal, and am curious to try the “cake” version, but if you’re using regular milk, is it really okay to leave it out at room temp for 24 hours? I would worry about the milk going sour.
Traditionally baked goods are soaked at room temp with no concern about spoilage. In fact, if it’s too cold the beneficial effect of the soaking won’t take place. Enjoy :)!
Hey Adrienne, just wanted to share that I have turned your cake into waffles. We have gone wheat free but I have a couple of kids that looooove pancakes and waffles. We tried going radical paleo for a while but it didn’t work so well. So we have cut the wheat and we are doing lots of veggies, but my kids still eat fruits and rice and beans once or twice a week. Anyway, I used your recipe to create waffles that are to die for.
Here is the recipe:
soak your oats in whatever you like. I usually use coconut milk or whole goat milk. Sometimes I add coconut flakes. I don’t measure. I just add enough liquid (I add some whey so that the oats ferment nicely) to drench every single oat. There is no liquid floating on top of the oats. I keep it outside the fridge for at least 12 hours, then I put it in the fridge. Soaking it for 24 hrs makes it wonderful. YOu can go less or more.
Once you are ready to use I add 2 or 3 eggs depending on how much oats I soaked. I add a pinch of salt, some baking some and baking powder. I add no sweetener at all!! The coconut milk makes it sweet enough for us. You could add some vanilla extract if you like. I keep it simple. Once they are ready we add butter, sometimes honey or jelly. NO need for extra sugar. Without sugar the waffles can also be used in sandwiches.
The batter will be thick. It is perfect for a waffle grill, not so much for pancake making. You would probably have to dilute the batter a bit. Once I tried to and had to add some tapioca flour to keep it together. It also took too long to cook it. Waffles are easier. I make a huge batch and freeze. When we want to eat I pop them into the toaster and slap some butter and honey and the kids are devouring them faster than I can toast them. 🙂
I want to make a post with the recipe but homeschooling 4 kids has been crazy. Maybe soon. 🙂
Again, thanks so much for sharing the original recipe. 🙂
Wow – neato! My oldest can’t have eggs but maybe a flax egg or just the yolk will do :).
Mmm… that sounds so comforting. Always on the look out for tasty baked goods without refined sugar.
The recipe doesn’t clarify whether you are supposed to soak the oats in the milk in the fridge or at room temperature. I wasn’t sure, so just to be safe, I put it in the fridge. Was that right? Maybe you should add that info. To the recipe. I have been soaking mt wheat in water before I bake bread, but this is my first time to soak oats. I have a batch in the oven right now and am dying to try it! It smells amazing!
I will change it. Room temp :). But my home is chilly and we’ve made it in winter too. Hope you like it. Just to clarify, I sub in 1/10 buckwheat flour now for the oats to get better soaking but that’s another post for another time :).
I did soak it 24 hours the first time, this time it was soaking a little bit over 24 hours. It could just be my oven it is over 25 years old.
This is my second time making it but it is very cold in my downstairs kitchen where I left the oats soaking. Maybe the coldness is the problem? Plus I do use honey instead of milk. I just now realized I forgot to use less milk.
My house is chilly and I honestly don’t recall when I made this last. In summer our home is about 78 and in winter—about 60. But yes, you do need to reduce the liquid. Here’s my post on substituting sweeteners.
The first time I made this my 5 year old and fiancee ate more than half of it in one day. My son wanted maple syrup on his and it was yummy.
I have a batch in the oven right now, this time I put blueberries on the bottom and some extra cinnamon on top, I also mixed a little bit of ground flax seeds into it. I hope it comes out as good as the first time.
The only issue I have is the middle of the cake setting. It has been in there for almost 45 minutes now and it is still extremely liquidy. I think i had to bake it much longer the first time I made it, but I can not remember.
All in all this is a fantastic recipe, thank you so much for sharing it.
You know, I had that every once in awhile. Does it happen to you every time? And did you soak it for 24 hours?